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CHICKEN AND BEAN QUESADILLAS

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 1 can (15 oz each) Rosarita® Premium Whole Pinto Beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1-1/2 cups shredded Mexican blend cheese
  • 6 8 inch flour tortillas
  • PAM® Original No-Stick Cooking Spray
  • 2/3 cup reduced fat sour cream
DIRECTIONS

Stir together beans and drained tomatoes in medium bowl; set aside. Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook 6 to 8 minutes or until no longer pink, stirring occasionally. Remove chicken from skillet. Wipe out skillet with paper towels.

Place about 1/4 cup chicken, about 3 tablespoons bean mixture and 1/4 cup cheese over half of each of 2 tortillas. Fold each tortilla in half to cover filling.

Spray skillet with cooking spray; heat over medium heat. Cook 2 quesadillas side-by-side in skillet 5 minutes or until lightly browned and cheese melts, turning once. Repeat with remaining ingredients. Cut each quesadilla into wedges; serve with sour cream.